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The Montana Gardener's Companion explains how to identify and address common shortcomings of Montana soils, including alkaline soils (the most common soil in Montana), acidic soils (found in some soils in the mountains and near Great Falls), and salty soils (found especially in eastern Montana and in areas west and northwest of Great Falls east of the Divide and in the far northeastern portions of Sheridan County). This book explains the different climates of eastern and western Montana, the effect of elevation on growing seasons, and how Montana gardeners can lengthen their growing seasons through careful plant selection, choosing the correct exposure, planting properly on slopes and using season-extending products.

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Holed up in a cabin in the Idaho hills, the mysterious man who called himself Trent wasn't looking for trouble. It came looking for him. A trigger-happy kid named Cub Hale emptied his gun into an unarmed man. Then he came swaggering after Trent. Even in that forsaken back country, he knew when a man had to speak with his shooting iron.

André Leu challenges conventional farming methods by refuting the myths that surround the use and understanding of pesticides. He exposes the dangers of these chemicals and advocates organic practices as the most viable for farming in the 21st century.

For more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled communities—even great cities. Though most bread now comes from factory bakeries, the symbolism of wheat and bread—amber waves of grain, the staff of life—still carries great meaning.

Today, bread and beer are once again building community as a new band of farmers, bakers, millers, and maltsters work to reinvent local grain systems. The New Bread Basket tells their stories and reveals the village that stands behind every loaf and every pint.

While eating locally grown crops like heirloom tomatoes has become almost a cliché, grains are late in arriving to local tables, because growing them requires a lot of land and equipment. Milling, malting and marketing take both tools and cooperation. The New Bread Basket reveals the bones of that cooperation, profiling the seed breeders, agronomists and grassroots food activists who are collaborating with farmers, millers, bakers and other local producers.

Take Andrea and Christian Stanley, a couple who taught themselves the craft of malting and opened the first malthouse in New England in 100 years. Outside Ithaca, New York, bread from a farmer-miller-baker partnership has become an emblem in the battle against shale gas fracking. And in the Pacific Northwest, people are shifting grain markets from commodity exports to regional feed, food and alcohol production. Such pioneering grain projects give consumers an alternative to industrial bread and beer, and return their production to a scale that respects people, local communities and the health of the environment.

Many Americans today avoid gluten and carbohydrates. Yet, our shared history with grains—from the village baker to Wonder Bread—suggests that modern changes in farming and processing could be the real reason that grains have become suspect in popular nutrition. The people profiled in The New Bread Basket are returning to traditional methods like long sourdough fermentations that might address the dietary ills attributed to wheat. Their work and lives make our foundational crops visible, and vital, again.

Coleman updates practical information on marketing the harvest, on small-scale equipment, and on farming and gardening for the long-term health of the soil. Written for a serious gardener or small market farmer, The New Organic Grower proves that, in terms of both efficiency and profitability, smaller can be better. As seen in High Mowing Organic Seeds catalog.

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With hectic lifestyles and busy schedules, people are finding it more and more appealing to enjoy their leisure time at home rather than packing their bags in search of peaceful retreats. But how can they confidently create a garden retreat? By following Cohen and Benner’s trusted advice and building a nonstop garden, they’ll have more creative planting options, a garden that provides year-round interest, and - most importantly - a yard that requires less maintenance than a traditional perennial border.

The Nonstop Garden gives gardeners all the information they need to create a productive, beautiful garden from the ground up. This easy-to-use guide is split into four main parts: the nuts and bolts of designing a mixed garden, the garden’s main attractions (trees and shrubs), the garden’s supporting cast (bulbs, annuals, edibles, and vines), and finishing touches (ornamentation, containers, and garden structures). The Nonstop Garden also includes ten fail-safe design plans that can be incorporated into any garden. Gardeners can choose from a native garden, a scented garden, a gold-colored garden, a garden for wet sites, a vibrant-colored garden, a cool-colored garden, a winter garden, a shade garden, and a design plan for the daunting area known as the hellstrip. Building a better, smarter garden has never been so much fun.

A traditional foods diet celebrates unrefined, whole and natural foods while avoiding modern, refined ones; it also seeks to prepare them in the same manner as our ancestors, before the industrialization of food. The traditional foods diet, based on the findings of Dr. Weston A. Price's anthropological data from the 1930s, suggests that cultures who subsist on native, unrefined, traditionally prepared foods enjoy better health (with lower rates of infertility, heart disease, diabetes and autoimmune disease) than those who consume a diet of processed foods. This cookbook offers a beautifully illustrated treatment of this nutrient-dense cooking style, with wholesome, time-tested recipes, including restorative bone broths, revitalizing kombuchas and tonics, and hearty and economical bean and lentil dishes. Contrary to nearly all of today's trendy diets, the traditional foods diet is not a restrictive eating style--it focuses on eating diversely and seasonally. It is more inclusive than the paleo diet and shares the environmental and ethical principles of the farm-to-table movement. Practical sidebars include tutorials on infusing honey, making homemade almond flour, preparing a sourdough starter, and rendering poultry fat. Beyond recipes, The Nourished Kitchen also addresses the larger issues of how modern convenience food bypasses traditional culinary wisdom and the critical importance of how food is sourced and prepared for optimal nutrition.

"Good fats" (that is, essential fatty acids) influence every aspect of our being, from the beating of our hearts to our ability to learn to remember. There are two types of essential fatty acids (EFAs): omega-6 and omega-3. The problem with our modern diet is that it contains far more omega-6 fatty acids than omega-3s. This hidden imbalance makes us more vulnerable to heart disease, cancer, obesity, autoimmmune diseases, allergies, diabetes and depression.

The Omega Diet is a natural, time-tested diet that balances the essential fatty acids in your diet. It is packed with delicious food that contain the "good" fats (including real salad dressing, cheese, eggs, fish and even the occasional chocolate dessert),and an abundance of antioxidant-rich fruits, vegetables and legumes.

Keep busy all year long! The Only Do-It-Yourself Book for One-of-a-Kind Project Builders features more than 25 do-it-yourself projects that you can modify to suit your needs and skills. This book contains photos and complete how-to instructions for designing and building one-of-a-kind projects. Measured drawings, materials lists and step-by-step instructions for most projects are included in this easy-to-understand book. You'll also find articles that focus on learning skills such as welding, plumbing repairs, electrical repairs, shed construction and more.

The Organic Seed Grower is a comprehensive manual for the serious vegetable grower who is interested in growing high-quality seeds using organic farming practices. It is written for both home seed savers and diversified small-scale farmers who want to learn the necessary steps involved in successfully producing a commercial seed crop organically.

Detailed profiles for each of the major vegetables provide users with practical, in-depth knowledge about growing, harvesting and processing seed for a wide range of common and specialty vegetable crops, from Asian greens to zucchini.

This book can serve as a bridge to lead skilled gardeners, who are already saving their own seed, into the idea of growing seed commercially. And for diversified vegetable farmers who are growing a seed crop for sale for the first time, it will provide details on many of the tricks of the trade that are used by professional seed growers. This manual will help the budding seed farmer become more knowledgeable, efficient and effective in producing a commercially viable seed crop.

With the strong demand for certified organic produce, many regional seed companies are increasingly seeking out dedicated seed growers to ensure a reliable source of organically grown seeds for their farmer and gardener customers. This trend represents a great business opportunity for small-scale commercial growers who wish to raise and sell vegetable seeds as a profitable part of their diversified small-farm operation. Written by well-known plant breeder and organic seed expert John Navazio, The Organic Seed Grower is the most up-to-date and useful guide to best practices in this exciting and important field.

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